Carne Asada Con Papas Y Salsa Roja Recipes

CARNE ASADA CON PAPAS Y SALSA ROJA

Steps:

• TO PREPARE SALSA: Place the chiles and tomatoes under the broiler and, turning them often, blacken the skins.
• Stem and seed the chiles, coarsely chop them together with the tomatoes, and transfer to a mixing bowl.
• Heat a saute pan or skillet over medium-high heat.
• Add the onions to the pan and dry-roast for 10 minutes, turning often.
• Add the garlic and dry-roast for 10 minutes longer.
• Remove the onion and garlic from the pan, let cool, and then coarsely chop.
• Add to the mixing bowl together with the cumin, cilantro, lime juice, sugar, and salt, and mix together.
• Set aside at room temperature.
• (If not using within 1 hour, refrigerate and bring to room temperature before using.) TO PREPARE MARINADE: Thoroughly combine all the ingredients in a mixing bowl.
• Rub the mixture on both sides of the steaks and let sit at room temperature for 30 minutes.
• TO PREPARE PAPAS: Place the potatoes in a saucepan and cover with water.
• Bring to a boil and cook for 10 minutes.
• Drain and transfer the potatoes to a bowl of ice water until they are completely cool.
• Drain the potatoes again, dry thoroughly, and cut into quarters.
• Place the potatoes in a mixing bowl and toss with the oil, chives, salt, and pepper.
• Place the potatoes on the hot grill and cook for about 10 minutes, or until light brown and crisp.
• Keep warm.
• TO PREPARE STEAKS: Preheat the broiler.
• Grill the steaks for about 5 minutes per side for medium-rare or about 6 minutes per side for medium; the marinade will give the exterior of the steaks a little crispness.
• TO SERVE: Place the steaks in the center of each warm serving plate and spoon the salsa next to the steaks.
• Place the potatoes next to the steaks and salsa.

CARNE EN SU JUGO (MEAT IN ITS JUICES)

Steps:

• Cook the bacon in a large, deep skillet over medium-high heat until crispy, about 10 minutes. Drain on a paper towel-lined plate. Crumble the bacon and set aside.
• Combine the tomatillos, serrano peppers, garlic, and water in a small saucepan over medium-high heat; bring to a boil, cover, and simmer for 10 minutes. Remove the pan from the heat and allow to cool. Transfer the contents to a blender and blend until smooth. Set aside. You can skip the simmering step and blend all the ingredients raw with a few pieces of browned flank steak if you like.
• Place a non-stick skillet over medium-high heat; cook the flank steak in the hot skillet until completely browned. Pour the tomatillo mixture over the beef and bring to a boil. Stir the chicken bouillon into the mixture, and reduce heat to medium. Cover the skillet and simmer until tender, at least 30 minutes and up to 1 hour.
• Meanwhile, heat the pinto beans in a saucepan over medium heat until warm; reduce heat to low to keep warm until needed. Stir the bacon and pinto beans into the flank steak mixture; divide the mixture between 6 bowls. Garnish each with onion, cilantro, black pepper, and a lime wedge.